Thursday, March 11, 2010
Red bean bun using water roux method
Here, I have adapted her recipe of peanut butter bun because of logistical restrictions. What the end product lacks in looks more than make up for it in terms of taste. This is the most moist bun that I have ever made. Needless to say, I did a victory dance!
I have discovered my kitchen thermometer behaves erratically when placed over the induction cooker. However reaching 65C for the water roux is an essential part of this recipe. So, the other way to figure that I am there is by waiting for the formation of whisk lines on the hot dough. All thanks to the sharing of other cooks online, I have a moist and soft red bean bun even after the fourth day.
Preparing water roux :
Mix 25g bread flour in 125g water ( 5 parts water : 1 part flour ) till it reaches 65C. Alternatively, keep stirring the flour liquid until it thickens, forming 'lines' or ridges when stirred with a whisk.
Remove from heat . Cover roux to prevent a skin from forming.
Cool to room temperature for further use.
Makes 10 red bean buns.
(A) 210g bread flour / 56g plain flour /40g sugar / 1/4 teaspoon salt / 11g instant yeast or 1 satchet
(B) 1 small egg beaten / 85g water / 84g water roux
(C) 30g butter
Red bean paste
1. Put A,B and C in the bread machine. Set to dough function. Retrieve dough after 40 mins.
2. Divide the dough into 10 portions using a knife.Flour work surface to make kneading manageable. Make 10 small balls and rest for 10 minutes.
3. Flatten the dough with the palm. Place 1 big dollop of red bean paste in the middle of the dough. Seal the bun, sealed side down on baking tray .
4. Proof for 40 minutes.
5. Egg wash the dome of the bun and sprinkle with sesame seeds.
6. Bake at a 180C preheated oven for 18 minutes.
Cool on rack before storing.